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lemon blueberry layer cake with lemon curd filling 114901573 q1

Lemon Blueberry Layer Cake with Lemon Curd Filling

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This Lemon Blueberry Layer Cake with Lemon Curd Filling blends zesty citrus and sweet berries for a moist, bright, and flavorful treat.
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Total Time 1 minute
Servings: 1
Course: Dessert
Cuisine: American, British, French 15.000000
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest California Meyer lemons preferred
  • 1 tablespoon lemon juice freshly squeezed
  • 4 large egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon lemon zest
  • 4 tablespoons unsalted butter cubed
  • 1 cup fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon water

Method
 

  1. Whisk together egg yolks, 1/3 cup sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat, stir in cubed butter until smooth, and set the lemon curd aside to cool.
  2. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
  3. Whisk together flour, 1 1/2 cups sugar, baking powder, and salt in a medium bowl.
  4. Beat softened butter in a separate bowl until creamy. Add eggs one at a time, then mix in milk, vanilla extract, 1 tablespoon lemon zest, and 1 tablespoon lemon juice.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour half of the batter into the prepared pan.
  6. Spoon dollops of the cooled lemon curd over the batter and swirl gently with a knife. Spread the remaining batter on top.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
  8. Combine blueberries, 2 tablespoons sugar, and water in a small saucepan. Cook over medium heat until the berries release their juices and the mixture thickens. Let the sauce cool slightly before spooning it over the cake.

Nutrition

Calories: 360kcal

Notes

Berry Choice:
I have found that frozen blueberries work perfectly for the sauce if fresh ones are out of season: just make sure to simmer them a few minutes longer to cook off the extra moisture.
Curd Technique: When you are swirling the lemon curd into the batter, I recommend using a light hand and only making a few figure-eight motions to ensure you get distinct ribbons of tartness in every bite.
Preparation Tip:
I usually make the lemon curd the night before and store it in the refrigerator: it thickens up beautifully and makes the assembly process much faster when I am ready to bake.
Common Mistake: One lesson I learned early on is to avoid over-mixing the batter once you combine the wet and dry ingredients: stirring just until the flour streaks disappear keeps the crumb light and tender.